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Cuban-Inspired Picadillo Recipe

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★★★★★

4.8 from 53 reviews

This Cuban-Inspired Picadillo recipe features a savory ground beef hash with a flavorful sofrito base, accented by golden potatoes, smoky spices, sweet raisins, and briny olives. Perfectly spiced and simmered to meld the rich flavors, it’s an authentic and comforting dish ideal for serving with rice and plantains.

Ingredients

Scale

Primary Ingredients

  • 3 tablespoons olive oil, plus more as needed
  • 1 medium-large gold or russet potato, peeled & diced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 6 cloves of garlic, finely minced or pressed
  • 1 lb ground beef (grass-fed, 93% lean recommended)

Spices & Seasonings

  • Kosher salt & freshly ground black pepper, to taste
  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground nutmeg
  • 1 bay leaf

Liquids & Extras

  • 1 tablespoon red wine vinegar
  • 1 cup beef broth
  • ¾ cup tomato sauce
  • ¼ cup golden raisins
  • ½ cup Spanish (Manzanilla) olives

Instructions

  1. Prepare and Crisp Potatoes: Heat oil in a large skillet over medium heat until shimmering. Add the diced potatoes and cook, tossing occasionally, until golden brown and slightly crispy, approximately 5-6 minutes. Remove with a slotted utensil and drain on paper towels.
  2. Sauté Vegetables: Add more oil if needed. Sauté chopped onion and green bell pepper until translucent and golden, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Cook Ground Beef: Push the vegetable mixture to one side of the pan. Add ground beef to the other side and crumble with a wooden spoon, browning well for 3-4 minutes. Combine vegetables and beef and cook until beef is fully browned and no longer pink, another 3-4 minutes.
  4. Add Spices and Toast: Season with salt, pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and add the bay leaf. Stir and cook the spices with the mixture for 1-2 minutes to release aromas.
  5. Simmer Picadillo: Add red wine vinegar, beef broth, tomato sauce, golden raisins, and olives. Stir well and cover the pan. Reduce heat to medium-low and simmer for 10-15 minutes to blend flavors.
  6. Combine Potatoes and Final Touches: Stir the crispy potatoes back into the pan and cook together for 1 minute to meld flavors. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Plate the picadillo alongside rice and fried plantains or tostones for an authentic Cuban meal experience. Enjoy!

Notes

  • Use russet or gold potatoes for best crispiness and texture.
  • Grass-fed ground beef is recommended for a richer flavor and leaner profile.
  • The golden raisins add a distinct subtle sweetness that balances the savory and smoky elements.
  • Adjust spice levels and salt according to personal preference.
  • To make it gluten-free, ensure beef broth and tomato sauce have no gluten-containing additives.
  • Serve with traditional Cuban sides like white rice and tostones for a complete meal.

Keywords: picadillo, Cuban picadillo recipe, ground beef hash, Cuban cuisine, Latin American recipes, savory beef hash, easy stovetop meal

Find it online: https://tastybynova.com/cuban-inspired-picadillo-recipe/